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One pot

Tunisian-Style Harissa Chickpea Soup

with Citrusy Labneh & Toasty Pita

Cooking time

35 minutes




630 /serving

Can you feel the heat? This classic chickpea soup is a North African-inspired dish (known as lablabi) eaten at any time of day, even breakfast. There are many ways to make it, but our version starts by sautéing scallions, carrots and zucchini, then simmering chickpeas and kale in tomatoes and spices. A swirl of spicy harissa adds just the right smoky heat to each spoonful. The last dash of citrus, a cooling dollop of zesty labneh, and toasty pita wedges will inspire you to soak up every last bite of this luxurious soup.

We will send you:

  • 200g Carrots
  • 2 Scallions
  • 1 Lime (or lemon)
  • ½ Bunch of kale
  • 1 Zucchini
  • 60ml Vegetable demi-glace
  • 540ml Chickpeas (canned)
  • 398ml Tomatoes (canned)
  • 30g Harissa
  • 30ml Labneh
  • 2 Pita
  • 9g Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron, salt)

Contains: Milk, Wheat

You will need:

Large high-sided pan
Olive oil
Salt & pepper
Total Fat
17 g
Saturated Fat
3 g
1450 mg
Total Carbs
102 g
25 g
26 g
23 g
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Mise en place
Preheat the oven to 350°F. Zest the lime. Juice ½ and quarter the remaining ½. Medium-dice the carrots. Medium-dice the zucchini. Strip the kale leaves off the stems, discarding the stems; thinly slice the leaves into ribbons. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas.
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Start the soup
In a large, high-sided pan, heat a generous drizzle of olive oil on medium-high. Add the white bottoms of the scallions; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the carrots and zucchini; sauté, stirring frequently, 3 to 4 minutes, until beginning to soften. Add the demi-glace, harissa (add ½ for medium spicy), canned tomatoes, chickpeas and 1 ¾ cups water (double for 4 portions); season with all but a pinch of the ras el hanout, 1 tsp salt (double for 4 portions) and pepper, to taste. Cook, stirring occasionally, 10 to 12 minutes, until the soup has thickened.
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Make the citrusy labneh
While the soup cooks, in a small bowl, combine the labneh, up to ½ the lime zest (to taste) and up to 1 tsp lime juice (to taste; double for 4 portions); season with the remaining ras el hanout, and S&P to taste.
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Toast the pita
Brush the pita with olive oil. Place the pita directly on the oven rack and heat, 1 to 2 minutes, until soft. Transfer to a dry cutting board; season with the remaining lime zest and S&P. Cut into wedges.
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Finish the soup
To the pan of soup, add the kale, ¼ cup water (double for 4 portions) and cook, 2 to 3 minutes, until wilted. Add the remaining lime juice (to taste) and stir to combine; season with S&P.
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Plate your dish
Divide the finished soup between your bowls. Garnish with as many green tops of the scallions as you’d like. Serve the pita and lime wedges on the side, along with the citrusy labneh for drizzling over the soup as desired. Bon appétit!